Inverted schnitzel with potatoes and roasted beetroot

ingredients

6 pcs pork neck (boneless) 3 pcs eggs breadcrumbs salt, pepper, garlic mustard potatoes butter for potatoes parsley 2 pcs larger beetroot olive oil salt, garlic pepper

progress

A very good recipe for a fall lunch with roasted beets.

1.

Meat: Salt and dredge the cutlets in breadcrumbs, then roll in salted egg and fry in oil.

2.

Place these cutlets on a baking tray and pour the topping: the broth from the cutlets, a little water, mustard, salt, pepper and crushed garlic.

3.

Place covered in the oven.

4.

Beetroot: salt and pepper the sliced beetroot, add garlic and drizzle with oil. Wrap the beetroot in foil and place in the oven with the meat. Bake together for about 45-60 min.

5.

Potatoes: In the meantime, boil the potatoes and mash them with butter and add the parsley.